Preheat your oven to 400°F (200°C). Gather your ingredients.

On a large baking sheet, toss the trimmed asparagus and halved radishes with olive oil, salt, and pepper. Spread in a single layer.

Roast for 20-25 minutes, stirring halfway through, until asparagus is tender and radishes are caramelized.

In a small bowl, whisk together whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, olive oil, and honey until smooth.

Arrange the roasted vegetables on a platter and drizzle with vinaigrette. Serve warm or at room temperature.